Description
Growing up, my family and extended family friends have always put high emphasis on good food and great company. The two being an integral part of each other.
I naturally migrated to the kitchen, loving my connection to food and all the possibilities of creation before me. This has lead me through the hospitality industry far and wide, forever broadening my horizon.
After my spiritual awakening in 2013, my habits gradually began to change, moving towards a more self loving and nurturing way of being, all the while exploring the depth of who I am and sharing my insights.
Gradually I had also moved away from animal produce towards a more vegan focused life style. This lead me to working with a variety of vegan cuisines, for my self and for others while developing my own dishes and creating vegan alternatives. Aubergine diced, seasoned, roasted and then added to my lentil stew can have a very meat like quality, yet hearty at the same time.
My ideal role and what I offer
I am open to travel world wide. A place primarily focused on vegan food and heart centered connection is a priority, especially if located around nature and the ocean. Spiritual, wellness and yoga retreats hold the biggest appeal to me. My approach for menu design is to pair the food to the flow of the retreat or establishment through analysis and intuition. Meals for grounding, energizing meals for times where strenuous activity is required, detoxing meals and so forth. An array of color in my dishes is also key, as the eyes eat with. I am also passionate about teaching others through my own experienced gained, especially when presented with a wide range of fresh produce.
Other then being a great chef, I am also very intellectual and practical, while versed in holding space, offering guidance and sharing my unique perspectives where relative.
Thank you and I’d love to connect.
Sven Selle
Experience
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Multidimensional Chef LTDFEB 2015 – CURRENTDirector, Agency Sous Chef, Chef Trainer, Retreat Chef, Private event catering
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Working private and agency contracts
Agencies – Berkely Scott and Evolve
Main Clients – Brocket Hall Banqueting Kitchen, Aldwhich One Hotel Holborn, Marriott Renaissance Hotel Kings Cross, Vinoteca Kings Cross and Soho, Hotel Du Vin Wimbledon.
Various other clients across London’s hospitality industry. Contact catering, high end Hotels, Restaurants, events and high volume production and catering of up to 1500+ per function
Retreat Chef Feb 2019 – current
Working retreats in Portugal and across the UK. Tailoring menu to the retreat its self.
Home Cooking Master-class Aug 2019 – current
Offering one off lessons or a 3 week course with two lessons weekly.
Takes place in the clients home and tailored to the individuals diet, kitchen and lifestyle.
Instructing students from start to finish of meal preparation.
Course includes basic cooking techniques, cutting styles, base recipes, use of herbs and spices along with guidelines on how to learn through continuous cooking.
Private Event Catering Ongoing
Catering for birthdays, Christmas parties and various social events.
Employing front of house staff for bigger events and taking on a trainee chef .
Various Menus depending on type of event or clientele. -
Epupa Camp Lodge on the border of Namibia and AngolaOCT 2015 - JUNE 2016Consultant Chef
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Training a team of 5 Kitchen staff in various cooking methods and techniques. Working with the Chefs on menu planning and ordering accordingly once a week due to location. Showing them various garnishes and plating methods. Implementing a new cleaning rota and improving stock control. Recommendation of kitchen equipment to improve kitchen service.
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Hare and Hounds, East Sheen, London YoungsMarch 2013 - Dec 2014Sous Chef
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Cooking all dishes with the freshest ingredients, while taking seasonal produce into account.
Day to day running of the kitchen, including daily changing specials, orders, weekly stock take, CCP, menu planning food costing.
Staff training on an individual basis, whilst playing at each persons strengths, encouraging chefs to contribute to specials.
Promoting fresh and healthy eating, offering extensive vegetarian and vegan options when necessary.
Keeping kitchen in a clean and hygienic state, following clean as we go and doing spot checks twice weekly. Flexible cleaning schedule to suit the businesses needs.
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Contact Candidate
To contact this candidate email Multidimensionalchef@gmail.com